First and foremost, I am a member of a few other Stack Exchange sites, and I haven't been this excited about one for a while. I'm basically a nerd that's trying
I lived in Germany for 6 months, I ate a lot of bratwurst during that time. It was very very good. Here in the U.S. the bratwurst does not taste the same. I wan
Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and rai
I recently tried making the Korean side dish gamja jorim. Although the taste was spot on it was noticeably different from what is available at local Korean rest
What do truffles (the fungi) taste like? I'm just curious. I saw it on television the other day. I just know that they're expensive and i know i probably wo
There is this wierd coating on almost all of my dishes after having washed them in the dish water. I am using an automatic detergent (powder), highest how water
I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fello
I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the
I'm used to cooking basmati, which can stand on its own with just a few spices and a little butter. With jasmine rice, I come away disappointed; the rice never
I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce). What can I
Possible Duplicate:Resources for a beginner learning to cook So, I really want to improve my talent in the kitchen. I think I should
I boiled a chicken legs for over 2 hours in low temperature. The soup is yellow and with very soft chicken. It tastes very good after adding some salt. Which pa
I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut th
Without having a gas burner or a grill, is there still a way I can char vegetables such as a red pepper or corn on the cob? I have a glass-ceramic range and an
Simply just like the title says. I LOVE mango. But the thing is I don't know how to pick a good one at the local store. I read some tips somewhere from Googling
I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intend
I busted out my propane grill which I haven't used in over a year and noticed as I was cleaning it that there was a bit of rust on the grill. I tried to get it
I'm attempting to make this recipe for Greek Meatza which calls for baking ground beef in a pan on top of parchment paper. I don't have access to parchment pa
I used to have a hand blender of the stick type http://www.jmldirect.com/Power-Blitzer-With-Cook-Book-PP5125/ It was pretty good except the coupling teeth were
I'd like to have plates with the following characteristics: Don't break when you drop them on the floor Do not get hot in the microwave (like normal china) Dur
What are the key techniques when adding chunks of fresh fruit to homemade ice cream? How do I prepare the fruit, and when is the best time to add it to the ice
Is there a good minimum time to recommend for the time to marinade meat? Or is it always best to eave overnight if you want good results? Do citric juices suc
What exactly is the difference between pan-frying and searing? They both use the same principles -- high heat, oil, flip once or twice -- and they both create t
If I roast a selection of mixed nuts, does it significantly change their nutritional content? Also: Are there any potential food safety issues around roasting
I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a fry
What are some good guidelines for judging the consistency and texture of a good pizza dough? I would like to know so I could make some corrections before it's t
I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sau
I want to make ginger drinks (bourbon, hot tea, ginger ale). In all cases, I want to create a ginger syrup that I can then add to bourbon, hot water, soda water
My mom always called the seeds in rye bread caraway. But they are in Italian sausage and a jar labeled fennel seeds. Are they the same thing?
What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list. Size: small, but not too small. M